Cajun Blackened Chicken
Chicken parts
Cajun spice mix (recipe follows)
Large cast-iron
skillet
Cajun Spice Mix
5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne powder (more to taste)
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder (optional)
Mix spices very well, and store in an air-tight container. Or, use a
commercial Cajun spice mix such as Paul Prudhomme's.
To prepare chicken parts, skin parts, and remove excess fat. Rinse and pat
mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5 minutes
on each side, or until spice paste darkens up. Lower heat and continue
cooking until done (juice should run clear, not pink, if a thick piece is
pierced deeply with a knifetip), or finish in a 350 F oven.
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